We’re home! After a week full of traveling to a lot of places with names who start with ‘M’ (Mexico, Madison, and Minneapolis), we are finally back home to stay. I always love to travel, especially when a warm, sandy beach and spending time with dear friends is involved, but there is something to be said for being back at your homebase with your own comfy bed. While I did eat at some awesome places (Helooooo best soy ice cream at Izy’s!) and see some amazing cities, I’m glad to be back. Also, I really dearly missed cooking and baking in my kitchen, so I was a little ready to come home. As usual, the idea of cheesecake popsicles had been bouncing around my head for a few weeks (like these and these both were) and I finally got around to making them when we stopped home before heading out on the second leg of our trip. The base whirs up nicely in the trusty blender and the blueberries get folded in before dividing the mixture evenly between the popsicle molds. I was a little unsure that a vegan take on cheesecake was going to end up too icy and not creamy enough, but with the right combination of soaked cashews and firm tofu, the texture turned out absolutely perfect. I know my love for soaked and blended cashews in vegan desserts knows no bounds, but this recipe is just taking it to a whole new level.
I am tinkering with an actual vegan cheesecake recipe, but for now, these blueberry cheesecake popsicles will serve as a trusty stand in to curb our summer cheesecake cravings. The combination of cashews and tofu almost creates a vegan cream cheese base, so it ended up being perfect for a cheesecake texture. I chose blueberries for this batch of popsicles,but really, any berry you have around or is in season will do. I used frozen blueberries for this popsicle recipe and they actually turned out perfect, so don’t feel the need to buy the fresh ones if they aren’t in the best shape at the store. I know from experience that these also do melt pretty quickly, so they are best eaten as soon as they come out of the freezer (I have 3 half melted and very ugly looking melted/refrozen popsicles to prove it). As for me, I’m ready to hang at home, home cook a few dinners and enjoy a couple of cheesecake popsicles as a well deserved dessert. Tell me, do you have fun trips planned soon? I want to know! I know I just got back from a long vacation, but I’m always ready for the next one to come along.
Blueberry Cheesecake Popsicles (Vegan)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 -8 1x
- Category: Dessert
Description
Looking for an easy alternative to vegan cheesecake? This is just the ticket! Soaked cashews and firm tofu make a quick base for these creamy popsicles. Add extra blueberries and freeze until you just can’t wait any longer.
Ingredients
- 1 cup cashews (soaked for at least 4 hours and drained)
- 1/2 cup almond milk
- 4 ounces firm tofu
- Juice of 1 lemond
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch (or potato starch)
- 1 teaspoon vanilla extract (use the good stuff!)
- 1/ 4 cup pure maple syrup
- 1 cup blueberries
Instructions
- In a blender, combine all of the ingredients, except for the blueberries on high. Blend until mixture is smooth and creamy. If the mixture needs to be a little smoother or needs help blending, add a couple more splashes of almond milk. Transfer the cheesecake mixture to a large bowl and fold in the blueberries. Pour evenly into popsicle molds and freeze until firm, at least 4-6 hours.
- To remove the popsicles from the molds, run each under warm water for a few seconds, until the popsicle easily slides out of the mold.
Cadry says
I always feel the same way about trips. I love to get away, see new places, and try new things. But it’s also wonderful to come home to the comforts of your own bed, food made just the way you like it from your kitchen, and the ease of your own coffee pot. Those look like some delicious popsicles! I need to break my popsicle molds out again now that the weather is warm.
The Frosted Vegan says
Yes! Vacation is wonderful, but cooking at home with my favorite coffee is even better sometimes!
Kathryn says
Love the sound of these!
The Frosted Vegan says
Thank you Kathyrn! They are a favorite now 🙂
Liz @ Floating Kitchen says
Yeah for visiting all the “M” places. And yeah for being back home. It’s always good to sleep in your own bed and eat your own food. These popsicles = gorgeous. And glad to see your kitty cat likes popsicles as much as my doggie does! 🙂
The Frosted Vegan says
He does! He wasn’t a huge fan at first, but he kept going back for more 🙂
Traci | Vanilla And Bean says
Summer vaca is the Beeeest! Welcome home Abby! So happy you had fun, but I couldn’t agree more. Being back home with all the comforts is pretty great too! Love the cashews in these pops, along with the blueberries! They’ll be in season here soon, then I’ll pick, eat and freeze to my heart’s desire! Delicious recipe, Abby! YaAY for Summer!
The Frosted Vegan says
Thank you Tracy! I love all the fresh blueberries around 🙂
Medha @ Whisk & Shout says
Your recipes are always so on point! Loving the photography too 🙂 Pinning!
The Frosted Vegan says
Ah thank you for the sweet words Medha! 🙂 xo
Tessa | Salted Plains says
Yay for traveling! But you are so right, being back home can feel just as good. These popsicles sound awesome!!
The Frosted Vegan says
Right? Travel is great, but home is home!
Anne says
Omg love this!! I mean, blueberries and cheesecake in a popsicle?? Um, yes please!!!
The Frosted Vegan says
Right?! I had to take advantage of the summer berries right now!
Des @ Life's Ambrosia says
I don’t know much about vegan cooking so I would’ve never have guessed that you could make a popsicle with cashews and tofu. This look pretty awesome though!
The Frosted Vegan says
It’s crazy, right? I would have never thought that either, but it just works!
Megan Keno says
I’ve really been craving some popsicles lately…I’ll have to give these a try!
The Frosted Vegan says
They are SO good! I would share but…they might be almost all gone 🙂
Janine@Cedar Hospitality says
Its yummy ice-cream with different ingredients and perfect for summer and i always love blueberry..Thanks for sharing it with us.
Linda | A La Place Clichy says
These popsicles look so lovely! And vegan too! I like the sound of that. Perfect cold treat for later in the day.
The Frosted Vegan says
Thank you Linda! They were perfect (although melted fast) on a warm day!
Megan @ A dash of megnut says
These Popsicles are right up my alley!! Also Madison is one of my favorite places ever (I went to school there). I’m assuming (maybe?) you’re somewhere in the Midwest.. I’m in Chicago now!
The Frosted Vegan says
Yes! I live in Milwaukee and am originally from Illinois 🙂 Madison was wonderful and I can’t wait to spend more time there!
Dani @ DaniCaliforniaCooks says
These look AMAZING! I am so glad I just stumbled upon your blog – I don’t eat dairy, and am always looking for good vegan desserts. Thanks for sharing!
Lia says
Hello,
I just signed the petition, “President of the People’s Republic of China: STOP THE YULIN DOG MEAT EATING FESTIVAL.”
I think this is important. Will you sign it too?
Here’s the link:
http://www.change.org/p/president-of-the-people-s-republic-of-china-stop-the-yulin-dog-meat-eating-festival
Thanks,
LIA